Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization 036772474X, 9780367724740

Table of contents :
Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Editors
Contributors
Chapter 1 Fruit Processing Wastes and By-Products
1.1 Introduction to Fruit Processing By-Products and Wastes
1.2 Management of Fruit Processing Wastes and By-Products
1.3 Processing of Fruit Wastes and By-Products
1.4 Nutraceutical Potential
1.5 Extraction of Bioactive Components
1.5.1 Conventional Extraction Method
1.5.2 Green Extraction Methods
1.5.2.1 Microwave-Assisted Extraction (MAE)
1.5.2.2 Ultrasound-Assisted Extraction (UAE)
1.5.2.3 Supercritical Fluid Extraction (SFE)
1.5.2.4 Pressurized Liquid Extraction
1.5.2.5 High Intensity Pulsed Electric Field Extraction
1.6 Food Applications of Fruit Wastes and By-Products
References
Chapter 2 Pomelo Wastes: Chemistry, Processing, and Utilization
2.1 Introduction
2.2 Nutritional and Antinutritional Composition of Pomelo Peel
2.3 Bioactive Components of Pomelo Peel
2.3.1 Phenolic Acids and Tannins
2.3.2 Carotenoids
2.3.3 Flavonoids
2.4 Biological Effects of Pomelo Peel Extract
2.4.1 Anticancer Effects
2.4.2 Anti-Inflammatory Effects
2.4.3 Hypolipidemic Effects
2.4.4 Hypoglycemic Effects
2.5 Processing of Pomelo Peel
2.5.1 Pectin
2.5.2 Essential Oils
2.5.3 Polysaccharides
2.5.4 Activated Carbon
2.6 Utilization of Pomelo Peel
2.6.1 Use in Formulation of Food Products or as Food Ingredients
2.6.2 Use as Adsorbents
2.6.3 Use as Antioxidants and Antimicrobials
2.6.4 Other Uses
2.7 Conclusions
References
Chapter 3 Avocado Wastes: Chemistry, Processing, and Utilization
3.1 Introduction
3.2 Chemistry of Avocado Waste Streams
3.2.1 Avocado Leaves
3.2.2 Avocado Fruit Peel
3.2.3 Avocado Wastewater
3.2.4 Avocado Seed
3.3 Potential Uses of Avocado Waste
3.4 Health Benefits of Avocado Wastes
3.5 Conclusions
References
Chapter 4 Date Wastes and By-Products: Chemistry, Processing, and Utilization
4.1 Introduction
4.2 Wastes and By-Products of Date Fruit
4.2.1 Date Seeds
4.2.2 Date Press Cake
4.3 Chemistry of Date Waste and By-Products
4.3.1 Date Seed
4.3.1.1 Date Seed Oil
4.3.1.2 Date Seed Coffee
4.3.2 Date Press Cake (DPC)
4.4 Processing and Utilization of Date Wastes and By-Products
4.4.1 Date Seed
4.4.2 Date Seed Oil
4.4.3 Date Seed Coffee
4.4.4 Date Feed
4.4.5 Date Press Cake
4.5 Conclusions
References
Chapter 5 Apple Wastes and By-Products: Chemistry, Processing, and Utilization
5.1 Introduction
5.2 Chemistry of Apple Wastes and By-Products
5.2.1 Apple Pomace
5.2.2 Apple Seeds
5.2.3 Apple Peel
5.3 Processing of Apple Wastes and By-Products
5.3.1 Pectin Extraction from Apple Pomace
5.3.2 Extraction of Oil from Apple Seed
5.3.3 Extraction of Protein Isolates
5.3.3.1 Extraction Methods
5.4 Utilization of Apple Wastes and By-Products
5.4.1 Milk and Milk Products
5.4.2 Meat and Meat Products
5.4.3 Bakery Products
5.5 Conclusions
References
Chapter 6 Orange Wastes and By-Products: Chemistry, Processing, and Utilization
6.1 Introduction
6.2 Chemistry of Orange Wastes and By-Products
6.3 Processing of Orange Wastes and By-Products
6.4 Utilization of Orange Wastes and By-Products
6.5 Conclusions
References
Chapter 7 Guava Wastes and By-Products: Chemistry, Processing, and Utilization
7.1 Introduction
7.2 Chemistry of Guava Wastes and By-Products
7.3 Processing of Guava Wastes and By-Products
7.3.1 Extraction of Bioactive Components
7.3.2 Extraction of Pectin
7.4 Utilization of Guava Wastes and By-Products
7.5 Conclusions
References
Chapter 8 Mangosteen Wastes: Chemistry, Processing, and Utilization
8.1 Introduction
8.2 Compositional Analysis of Mangosteen Waste
8.3 Isolation of Bioactive Compounds from Mangosteen Waste
8.4 Utilization of Mangosteen Waste
8.5 Conclusions
References
Chapter 9 Jackfruit Wastes and By-Products: Chemistry, Processing, and Utilization
9.1 Introduction
9.2 Jackfruit Wastes and By-Products
9.3 Chemistry of Jackfruit-Based Wastes and By-Products
9.3.1 Seeds
9.3.2 Peel
9.4 Processing and Utilization of Jackfruit Wastes and By-Products
9.4.1 Processing and Utilization of Jackfruit Seed
9.4.1.1 Processing of Jackfruit Seed Flour
9.4.1.2 Utilization of Jackfruit Seed Flour
9.4.2 Processing and Utilization of Jackfruit Peel
9.4.2.1 Extraction of Cellulose
9.4.2.2 Extraction of Natural Antioxidants
9.4.2.3 Extraction of Bio-Oil
9.4.2.4 Extraction of Pectin
9.4.3 Processing and Utilization of Jackfruit Latex
9.4.3.1 Alternative Source of Natural Rubber
9.4.3.2 Pharmaceutical Applications
9.4.4 Processing and Utilization of Jackfruit Peel
9.4.4.1 Jackfruit Peel Powder
9.4.4.2 Incorporation into Bread
9.4.4.3 Biodegradable Matrix Film
9.4.4.4 Jackfruit Peel Flour (JPF)
9.4.4.5 Cookie Formulation
9.5 Conclusions
References
Chapter 10 Banana Wastes: Chemistry, Processing, and Utilization
10.1 Introduction
10.2 Chemistry of Banana Peel
10.2.1 Nutritional Composition
10.2.2 Antioxidant Potential
10.2.3 Extraction and Evaluation of Bioactive Components
10.3 Processing of Banana Peel
10.3.1 Extraction of Starch, Pectin, Protein, Cellulose and Fiber from Banana Peel
10.3.2 Production of Ethanol, Biodiesel, and Biochar from Banana Peel
10.3.3 Production of Lactic Acid from Banana Peel
10.3.4 Production of Jelly from Banana Peel
10.4 Utilization of Banana Peel
10.4.1 Food-Based Utilization
10.4.1.1 Bakery Industry
10.4.1.2 Meat Industry
10.4.1.3 Jam and Jelly Production
10.4.2 As an Animal Feed
10.4.3 Biofertilizer
10.4.4 Medicinal Use
10.4.5 Production of Single Cell Protein and Industrial Enzymes
10.4.6 Wastewater Treatment
10.4.7 Banana Peel-Based Nanocomposites
10.4.8 Biofuel from Banana Peel
10.4.9 Production of Bioethanol from Banana Peel
10.4.10 Briquettes Made from Banana Peel
10.5 Conclusions
Acknowledgment
References
Chapter 11 Peach Wastes and By-Products: Chemistry, Processing, and Utilization
11.1 Introduction
11.2 Physical and Chemical Composition of Peach
11.3 Chemistry of Peach Wastes and By-Products
11.3.1 Peach Stone
11.3.2 Peach Pomace
11.3.3 Peach Kernel
11.4 Processing of Peach Waste and By-Products
11.5 Utilization of Peach Wastes and By-Products in Food Applications
11.5.1 Peach Pomace
11.5.2 Peach Kernel Oil
11.5.3 Peach Kernel Flour
11.6 Conclusions
Bibliography
Chapter 12 Papaya Wastes and By-Products: Chemistry, Processing, and Utilization
12.1 Introduction
12.2 Chemistry of Papaya Wastes and By-Products
12.2.1 Peel
12.2.2 Seeds
12.2.3 Latex
12.3 Processing of Papaya Wastes and By-Products
12.3.1 Enzyme Production
12.3.2 Dietary Fiber Extraction
12.3.3 Oil Extraction
12.3.4 Protein Extraction
12.4 Utilization of Papaya Wastes and By-Products
12.4.1 Formulated Edible Coatings
12.4.2 Antimicrobial Agent
12.5 Conclusions
References
Chapter 13 Apricot Fruit Wastes: Chemistry, Processing, and Utilization
13.1 Introduction
13.2 Apricot Waste
13.2.1 Apricot Shells
13.2.2 Apricot Kernels
13.3 Processing of Apricot Kernels
13.4 Utilization of Apricot Waste
13.4.1 Utilization of the Apricot Kernels
13.4.2 Utilization of Apricot Kernel Oil in Foods
13.5 Conclusions
References
Chapter 14 Plum Wastes and By-Products: Chemistry, Processing, and Utilization
14.1 Introduction
14.2 Chemistry of Plum Wastes and By-Products
14.3 Processing and Utilization of Plum Wastes and By-Products
14.3.1 Pomace
14.3.2 Plum Kernel
14.3.2.1 Chemical Composition of Plum Kernels
14.4 Conclusions
Acknowledgment
References
Chapter 15 Lychee Wastes and By-Products: Chemistry, Processing, and Utilization
15.1 Introduction
15.2 Chemistry of Lychee Wastes and By-Products
15.2.1 Phenolic Acids
15.2.2 Flavonoids
15.2.3 Lignans
15.2.4 Carotenoids
15.2.5 Sesquiterpenes and Triterpenes
15.3 Processing of Lychee Waste and By-Products
15.3.1 Peel Flour
15.3.2 Chutney
15.3.3 Wine
15.3.4 Enzymes
15.3.5 Lychee-Based Microbiological Media
15.3.6 Antioxidant Agents
15.3.7 Colorant Agent
15.4 Utilization of Wastes and By-Products
15.4.1 Bioethanol
15.4.2 Biochar
15.4.3 Biogas
15.4.4 Dye for Natural Fabrics
15.4.5 Corrosion Inhibitors
15.5 Conclusions
References
Chapter 16 Tomato Wastes and By-Products: Chemistry, Processing, and Utilization
16.1 Introduction
16.2 Chemistry of Tomato Wastes and By-Products
16.3 Processing of Tomato Wastes and By-Products
16.4 Utilization of Tomato Wastes and By-Products
16.5 Conclusions
References
Chapter 17 Mango Wastes and By-Products: Chemistry, Processing, and Utilization
17.1 Introduction
17.2 Mango Wastes and By-Products
17.2.1 Mango Kernel
17.2.2 Mango Kernel Oil (MKO)
17.2.3 Mango Peel
17.2.4 Mango Pomace
17.3 Chemistry of Mango Waste and By-Products
17.4 Processing and Utilization of Mango-Based Wastes and By-Products
17.4.1 Mango Kernel Oil (MKO)
17.4.1.1 Processing
17.4.1.2 Utilization
17.4.2 Mango Peel
17.4.2.1 Processing
17.4.2.2 Utilization
17.4.3 Mango Pomace
17.4.3.1 Processing
17.4.3.2 Utilization
17.5 Health Benefits of Mango Wastes and By-Products
17.5.1 Antiviral Activity
17.5.2 Immunomodulatory Effect
17.5.3 Anti-Inflammatory and Anti-Cancer Effects
17.5.4 Antidiabetic Activity
17.6 Conclusions
Bibliography
Chapter 18 Cashew Wastes: Chemistry, Processing, and Utilization
18.1 Introduction
18.2 Parts of the Cashew Apple
18.3 Chemistry of the Cashew Apple
18.3.1 Ascorbic Acid
18.3.2 Phenolic Acids
18.3.3 Flavonoids
18.3.4 Tannins
18.3.5 Lignin
18.3.6 Carotenoids
18.3.7 Fibre
18.4 Processing and Utilization of the Cashew Apple
18.4.1 Cashew Apple Wine
18.4.2 Feni
18.4.3 Vinegar
18.4.4 Mannitol and Xylitol
18.4.5 Lactic Acid
18.4.6 Enzymes
18.4.7 Jam
18.4.8 Syrup
18.4.9 Jelly
18.4.10 Pickle
18.4.11 Candy
18.4.12 Squash
18.4.13 Ready-to-Serve Beverage
18.4.14 Fruit Bar
18.4.15 Cashew Apple Powder
18.5 Conclusions
References
Chapter 19 Pineapple Wastes and By-Products: Chemistry, Processing, and Utilization
19.1 Introduction
19.2 Pineapple Wastes and By-Products
19.2.1 Peel
19.2.2 Core
19.2.3 Stem and Crown
19.3 Chemistry of Pineapple Wastes and By-Products
19.4 Processing of Pineapple Wastes and By-Products
19.4.1 Extraction of Bromelain
19.4.2 Production of Ethanol
19.4.3 Production of Organic Acids
19.4.4 Production of Carbohydrates
19.4.5 Production of Cellulase
19.5 Utilization of Pineapple Wastes and By-Products
19.5.1 Pineapple-Based Wastes and By-Products in Food Applications
19.5.1.1 Meat and Meat-Based Products
19.5.1.2 Fermented Food Products
19.5.2 Pineapple Wastes and By-Products Utilization in Non-Foods
19.5.2.1 Bio-Aerogels
19.5.2.2 Absorbents
19.5.2.3 Fibers
19.6 Conclusions
Bibliography
Chapter 20 Pear Wastes and By-Products: Chemistry, Processing, and Utilization
20.1 Introduction
20.2 Chemistry of Pear-Derived Wastes and By-Products
20.2.1 Peel
20.2.2 Pomace
20.3 Processing of Pear Wastes and By-Products
20.4 Utilization of Pear Wastes and By-Products
20.5 Conclusions
References
Chapter 21 Quince Wastes and By-Products: Chemistry, Processing, and Utilization
21.1 Introduction
21.2 Chemistry of Quince Waste and By-Products
21.2.1 Quince Seeds
21.2.2 Seed Mucilage
21.2.3 Peel
21.3 Processing and Utilization of Quince Waste and By-Products
21.3.1 Quince Seeds
21.3.2 Quince Seed Mucilage
21.3.3 Quince Peel
21.4 Conclusions
References
Chapter 22 Pomegranate Wastes and By-Products: Chemistry, Processing, and Utilization
22.1 Introduction
22.2 Chemistry of Pomegranate Wastes and By-Products
22.2.1 Pomegranate Peel
22.2.2 Pomegranate Seed
22.3 Processing of Pomegranate Wastes and By-Products
22.4 Utilization of Pomegranate Wastes and By-Products
22.5 Conclusions
Bibliography
Index

Citation preview

Handbook of Fruit Wastes and By-Products Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology, and Utilization addresses the chemistry and valorization of wastes and by-products generated during the processing of fruits. It provides an overview of the recovery of bio-functional components from fruit processing residues and their utilization. Besides, this book is a valuable resource for scientists, researchers, professionals, and enterprises that aspire in the management of fruit processing wastes and by-products, and their utilization. Key features • Provides comprehensive information about the chemistry of wastes and by-products obtained during fruit processing • Provides in-depth information about the bioactive potential of fruit processing wastes and by-products • Explores new strategies used for the proper valorization of fruit processing residues • Describes the utilization of nutraceutical components derived from fruit processing residues in the fabrication of novel functional foods

Handbook of Fruit Wastes and By-Products Chemistry, Processing Technology, and Utilization

Edited by

Khalid Muzaffar, Sajad Ahmad Sof, and Shabir Ahmad Mir

First edition published 2023 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 and by CRC Press 4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN CRC Press is an imprint of Taylor & Francis Group, LLC © 2023 selection and editorial matter, Khalid Muzaffar, Sajad Ahmad Sof, and Shabir Ahmad Mir, individual chapters, the contributors Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microflming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, access www.copyright.com or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. For works that are not available on CCC please contact [email protected] Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identifcation and explanation without intent to infringe. ISBN: 9780367724740 (hbk) ISBN: 9780367758950 (pbk) ISBN: 9781003164463 (ebk) DOI: 10.1201/9781003164463 Typeset in Times by Deanta Global Publishing Services, Chennai, India

Contents Preface...............................................................................................................................................ix Editors...............................................................................................................................................xi Contributors ................................................................................................................................... xiii Chapter 1 Fruit Processing Wastes and By-Products .........................................................................................1 Khalid Muzaffar, Sajad Ahmad Sof, Fozia Kamran, Barbara E. Teixeira-Costa, Shabir Ahmad Mir and B.N. Dar Chapter 2 Pomelo Wastes: Chemistry, Processing, and Utilization ................................................................. 19 Rahul Islam Barbhuiya, Poonam Singha, and Sushil Kumar Singh Chapter 3 Avocado Wastes: Chemistry, Processing, and Utilization ............................................................... 39 Vildan Eyiz and Ismail Tontul Chapter 4 Date Wastes and By-Products: Chemistry, Processing, and Utilization.......................................... 55 Razieh Niazmand Chapter 5 Apple Wastes and By-Products: Chemistry, Processing, and Utilization........................................ 73 Naseer Ahmed, Krishan Kumar, Jaspreet Kaur, Qurat-Ul-Eain Hyder Rizvi, Sumaira Jan, Divya Chauhan, Priyanka Thakur, Tajendra Pal Singh, Chhaya and Shiv Kumar Chapter 6 Orange Wastes and By-Products: Chemistry, Processing, and Utilization ..................................... 87 Priyanka Suthar, Bababode Adesegun Kehinde, Shafya Rafq, Nazmin Ansari, Barinderjit Singh and Harish Kumar Chapter 7 Guava Wastes and By-Products: Chemistry, Processing, and Utilization .......................................99 Krishan Kumar, Naseer Ahmed, Qurat-Ul-Eain Hyder Rizvi, Sumaira Jan, Priyanka Thakur, Divya Chauhan, and Jaspreet Kaur Chapter 8 Mangosteen Wastes: Chemistry, Processing, and Utilization ....................................................... 113 Rahul Islam Barbhuiya, Sushil Kumar Singh, and Poonam Singha

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CONTENTS

Chapter 9 Jackfruit Wastes and By-Products: Chemistry, Processing, and Utilization ................................. 125 Yogesh Gat, Renu Sharma, and Shafya Rafq Chapter 10 Banana Wastes: Chemistry, Processing, and Utilization ............................................................... 141 Yogesh Kumar, Samandeep Kaur, Saptashish Deb, and D.C. Saxena Chapter 11 Peach Wastes and By-Products: Chemistry, Processing, and Utilization...................................... 161 Saadiya Naqash and Haroon Naik Chapter 12 Papaya Wastes and By-Products: Chemistry, Processing, and Utilization .................................... 175 Madiha Abdel-Hay, Asmat Farooq, and Fozia Kamran Chapter 13 Apricot Fruit Wastes: Chemistry, Processing, and Utilization...................................................... 193 Gülşah Çalışkan Koç Chapter 14 Plum Wastes and By-Products: Chemistry, Processing, and Utilization.......................................209 Mohd Aaqib Sheikh, Nadira Anjum, Arshied Manzoor, Mohammad Ubaid, Fozia Hameed, Charanjiv Singh Saini, and Harish Kumar Sharma Chapter 15 Lychee Wastes and By-Products: Chemistry, Processing, and Utilization.................................... 223 Gurwinder Kaur, Barinderjit Singh, Yashi Srivastava, Manpreet Kaur, and Yogesh Gat Chapter 16 Tomato Wastes and By-Products: Chemistry, Processing, and Utilization ................................... 239 Priyanka Suthar, Rafa Rashid, Shafya Rafq, Asmat Farooq, Yogesh Gat, Nazmin Ansari, and Aparna Bisht Chapter 17 Mango Wastes and By-Products: Chemistry, Processing, and Utilization .................................... 251 Seherpreet Kaur Flora, Falak Grover, Vidisha Tomer, and Ashwani Kumar Chapter 18 Cashew Wastes: Chemistry, Processing, and Utilization .............................................................. 273 Barinderjit Singh, Gurwinder Kaur, Reetu, and Shafya Rafq

CONTENTS

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Chapter 19 Pineapple Wastes and By-Products: Chemistry, Processing, and Utilization ............................... 289 Suheela Bhat, Priyanka Suthar, Shafya Rafq, Asmat Farooq, and Touseef Sheikh Chapter 20 Pear Wastes and By-Products: Chemistry, Processing, and Utilization ........................................ 305 Fozia Hameed, Neeraj Gupta and Rukhsana Rehman Chapter 21 Quince Wastes and By-Products: Chemistry, Processing, and Utilization.................................... 315 Nadia Bashir, Beena Munaza, Shafya Rafq, Monika Sood, and Sushil Sharma Chapter 22 Pomegranate Wastes and By-Products: Chemistry, Processing, and Utilization .......................... 323 Shiv Kumar, Poonam Baniwal, Harpreet Kaur, Rekha Kaushik, Sugandha Sharma and Naseer Ahmed Index .............................................................................................................................................. 333

Preface Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts of sugars, vitamins, minerals, and health-promoting bioactive components (polyphenols, carotenoids, dietary fbers, peptides, ω-fatty acids, and so on). Due to the presence of bioactive components, these can be used for a number of purposes in the food, pharmaceutical, and cosmetic industries. The present aim is to effciently utilize these fruit wastes and by-products and minimize their impact on the environment. Proper utilization of fruit processing wastes and by‐ products will not only be a source of proft to the fruit processing industry, but will also help lessen environmental pollution. Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology, and Utilization is the frst book devoted to fruit processing wastes and by-products, exploring a wide range of important fruits including tropical, subtropical, and temperate fruits. This book provides in-depth information about fruit processing wastes and by-products, their nutritional composition, biochemistry, processing technology of by-products, and the utilization of these residues in various food applications. This book will deal with the transformation of fruit processing residues into value-added products. This book also offers in-depth information about the potential of these fruit processing residues as a source of bioactive ingredients and their utilization in the development of novel functional foods. In addition, the various novel technologies useful in the extraction of functional components from these fruit processing residues are discussed. Although there are some general books on by-products of the food processing industry, they are limited in context, discussing only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments, from the basic technologies involved in the management of fruit wastes and by-products to the recent advancements and future areas of research to be done on this subject. This book includes the valorization of fruit processing wastes and by-products of important fruits grown in different climatic conditions of the world. The book comprises 22 chapters, with each chapter providing a detailed study of the nutritional profle, biochemical composition, nutraceutical potential, and utilization of wastes and by-products of a particular fruit. The book will be of interest in almost all regions of the world, with considerable market appeal. This book is a comprehensive reference written for teachers, scientists, researchers, students, and others who have an interest in the management of fruit processing wastes and by-products, and their utilization. This book is a frsthand resource to policy developers and personnel working in the food industry regarding the valorization of fruit processing residues generated in the food industry. Khalid Muzaffar Sajad Ahmad Sof Shabir Ahmad Mir

ix

Editors Khalid Muzaffar, Ph.D., is affliated with the Department of Food Science & Technology, University of Kashmir, J & K, India where currently he is working as a Research Fellow. He earned his M.Sc. (Food Technology) from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) from Sant Longowal Institute of Engineering and Technology, Longowal, India. Dr. Muzaffar has also qualifed National Eligibility Test in Food Technology conducted by Indian Council of Agricultural Research, India. He has published one book and has more than 30 publications, appearing in reputed international journals. He is an active reviewer for many reputed journals, including Powder Technology, Drying Technology, Food Chemistry, Journal of Food Science and Technology, among others. Sajad Ahmad Sof, Ph.D., is a Food Analyst at the Food Testing Laboratory, Department of Food Technology, IUST, Awantipora, India. He earned an M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India, and a Ph.D. (Food Science & Technology) degree from SKUAST, Jammu, India. Dr. Sof has also qualifed National Eligibility Test in Food Technology conducted by the Indian Council of Agricultural Research. The author has been awarded a gold medal for outstanding performance during his M.Sc. degree program and UGC award for Ph.D. fellowship. Dr. Sof has published more than 30 scientifc papers in internationally reputed journals and 10 book chapters. He is an active reviewer for many scientifc journals of repute. He has attended several national and international conferences, workshops, and seminars. Shabir Ahmad Mir, Ph.D., earned his Ph.D. in Food Technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He was presented with the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters, and edited fve books.

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Contributors Madiha Abdel-Hay Home Economic Department Faculty of Specifc Education Mansoura University Mansoura, Egypt

Divya Chauhan Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India

Naseer Ahmed Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India

Chhaya Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India

Nadira Anjum Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India

B.N. Dar Department of Food Technology Islamic University of Science & Technology Awantipora, India

Nazmin Ansari Department of Food Technology and Nutrition Lovely Professional University Phagwara, India

Saptashish Deb Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal, India

Poonam Baniwal Food Corporation of India India Rahul Islam Barbhuiya Department of Food Process Engineering National Institute of Technology Rourkela, India Nadia Bashir Food and Drug Administration J&K Jammu, India Suheela Bhat Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal, India Aparna Bisht Department of Food Technology and Nutrition Lovely Professional University Phagwara, India

Vildan Eyiz Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya, Turkey Asmat Farooq Division of Biochemistry Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India Seherpreet Kaur Flora Department of Food Technology and Nutrition Lovely Professional University Phagwara, India Yogesh Gat Department of Food Technology Institute of Chemical Technology Marathwada Campus Jalna, India and xiii

xiv

Department of Food Technology and Nutrition Lovely Professional University Phagwara, India Falak Grover Department of Food Technology and Nutrition Lovely Professional University Phagwara, India Neeraj Gupta Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India Fozia Hameed Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India Sumaira Jan Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India Fozia Kamran School of Science Western Sydney University Penrith, Australia Gurwinder Kaur IK Gujral Punjab Technical University Kapurthala, India Harpreet Kaur Department of Biotechnology Deenbandhu Chhotu Ram University of Science and Technology Murthal, India Jaspreet Kaur Department of Food Science and Technology RIMT University Mandi Gobindgarh, India Manpreet Kaur IK Gujral Punjab Technical University Kapurthala, India

CONTRIBUTORS

Samandeep Kaur Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal, India Rekha Kaushik Department of Food Science (Hotel Management) Maharishi Markandeshwar Mullana, India Bababode Adesegun Kehinde Department of Food Technology and Nutrition Lovely Professional University Phagwara, India Gülşah Çalışkan Koç Food Technology Program Esme Vocational High School Usak University Usak, Turkey Ashwani Kumar Department of Food Technology and Nutrition Lovely Professional University Phagwara, India Harish Kumar Department of Food Technology Amity Institute of Biotechnology Amity University Rajasthan Jaipur, India Krishan Kumar Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India Shiv Kumar Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India and Department of Food Science (Hotel Management) Maharishi Markandeshwar Mullana, India

CONTRIBUTORS

Yogesh Kumar Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal, India Arshied Manzoor Department of Post-Harvest Engineering and Technology Faculty of Agricultural Sciences Aligarh Muslim University Aligarh, India Shabir Ahmad Mir Department of Food Technology Government College for Women Srinagar, India Beena Munaza Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India Khalid Muzaffar Department of Food Technology Islamic University of Science & Technology Awantipora, India Haroon Naik Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Science & Technology Shalimar, India Saadiya Naqash Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Science & Technology Shalimar, India Razieh Niazmand Research Institute of Food Science and Technology Mashhad, Iran Shafya Rafq Department of Food Technology and Nutrition Lovely Professional University Phagwara, India and

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Department of Food Technology Amity Institute of Biotechnology Amity University Rajasthan Jaipur, India Rafa Rashid Department of Food Science and Technology Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India Reetu Maharaja Ranjit Singh Punjab Technical University Bathinda, India Rukhsana Rehman Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India Qurat-Ul-Eain Hyder Rizvi Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India Charanjiv Singh Saini Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology Longowal, India D.C. Saxena Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal, India Harish Kumar Sharma Department of Chemical Engineering National Institute of Technology Agartala, India Renu Sharma Department of Food Technology and Nutrition Lovely Professional University Jalandhar, India

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CONTRIBUTORS

Sugandha Sharma Department of Nutrition and Dietetics Chandigarh University Mohali, India

Monika Sood Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India

Sushil Sharma Sher-e-Kashmir University of Agricultural Science & Technology Chatha, India

Yashi Srivastava Central University of Punjab Bathinda, India

Mohd Aaqib Sheikh Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology Longowal, India Touseef Sheikh Department of Biochemistry Govt Degree College Anantnag, India Barinderjit Singh Department of Food Technology IK Gujral Punjab Technical University Kapurthala, India

Priyanka Suthar Department of Food Technology and Nutrition Lovely Professional University Phagwara, India Barbara E. Teixeira-Costa Faculty of Agrarian Sciences Federal University of Amazonas, Manaus, Brazil Priyanka Thakur Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India

Sushil Kumar Singh Department of Food Process Engineering National Institute of Technology Rourkela, India

Vidisha Tomer VIT School of Agricultural Innovations and Advanced Learning Vellore Institute of Technology Vellore, India

Tajendra Pal Singh Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib, India

Ismail Tontul Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya, Turkey

Poonam Singha Department of Food Process Engineering National Institute of Technology Rourkela, India

Mohammad Ubaid Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology Longowal, India

Sajad Ahmad Sof Department of Food Technology Islamic University of Science & Technology Awantipora, India

ChaPtEr

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Fruit Processing Wastes and By-Products Khalid Muzaffar, Sajad Ahmad Sof, Fozia Kamran, Barbara E. Teixeira‑Costa, Shabir Ahmad Mir and B.N. Dar CONtENtS 1.1 1.2 1.3 1.4 1.5

Introduction to Fruit Processing By-Products and Wastes .......................................................1 Management of Fruit Processing Wastes and By-Products......................................................2 Processing of Fruit Wastes and By-Products............................................................................3 Nutraceutical Potential .............................................................................................................6 Extraction of Bioactive Components ........................................................................................7 1.5.1 Conventional Extraction Method..................................................................................7 1.5.2 Green Extraction Methods............................................................................................8 1.5.2.1 Microwave-Assisted Extraction (MAE) ........................................................8 1.5.2.2 Ultrasound-Assisted Extraction (UAE) .........................................................9 1.5.2.3 Supercritical Fluid Extraction (SFE) .............................................................9 1.5.2.4 Pressurized Liquid Extraction .......................................................................9 1.5.2.5 High Intensity Pulsed Electric Field Extraction .......................................... 10 1.6 Food Applications of Fruit Wastes and By-Products ............................................................. 10 References........................................................................................................................................ 11 1.1 INtrODUCtION tO FrUIt PrOCESSING BY-PrODUCtS aND WaStES

Fruits are considered to be widely used food items from horticultural produce that are consumed either fresh or processed into different products. With changes in dietary habits and increasing population size, the production and processing of fruits has increased exponentially to meet consumer demands (Sagar et al., 2018). As a consequence, high volumes of waste and by-products are generated during production and processing of fruits. The increasing popularity of processed fruit products such as juices, nectars, and minimally processed fruit products has amplifed the production of fruit-based wastes and by-products. Many fruits, such as oranges, pineapples, apples, peaches, and pomegranates are utilized for juice extraction, jams, and frozen pulp, and produce signifcant amounts of waste and by-products. Fruit waste and by-products include pomace, peels, rind, seeds, stones, and trimmings (Rodriguez et al., 2006; Torres-Leon et al., 2018). Many fruits generate about 25% to 30% of their fresh weight as waste, which is not subsequently used (Ajila et al., 2007, 2010). During slicing of apple, 10.91% of the fruit is lost as seed waste, leaving 89.09% of fnal product. Processing of pineapple yields waste materials such as peel (14%), core (9%), pulp (15%), and top (15%), with a total fnal product of 48%. Mangos upon processing yield about 11% peel, 13.5% seed, 18% unusable pulp, and 58% of fnished product (Ayala-Zavala et al., 2010; Joshi et al., 2012). Waste DOI: 10.1201/9781003164463-1

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streams of 8.5% peel, 6.5% seed, and 32% unusable pulp leaves a fnal product of 53% during dicing of papaya. In addition, about 5.5 million metric tonnes of pomace waste is produced during juice production from fruits and vegetables (Sagar et al., 2018). By-products and waste obtained during the processing of fruits can have a bad impact on the environment due to its high biodegradability. These residues contribute to emission of greenhouse gases to the atmosphere (Girotto et al., 2015). As most of these biomaterials are currently not utilized, they fnd their way into municipal landflls where they create serious environmental issues because of microbial decomposition to carbon dioxide and methane and production of leachate. The cost of handling and disposing of these fruit residues has an adverse impact on the economy, while the management of large amounts of residues poses an environmental challenge (Torres-Leon et al., 2018). The European Union (EU) action plan for the circular economy could be an effective strategy to reduce the level of waste and by-products generated during fruit processing. This plan is based on the reduction, reuse, recovery, and recycling of materials and energy, so as to enhance the value and consequently the useful life of products, materials, and resources in the economy. The utilization of agro-industrial wastes and by-products can represent a renewable source for food additives already used in the food system or even the generation of new additives with enhanced functional properties to be used in the development of novel, functional food products (Faustino et al., 2019). Currently, the food industries are concerned with innovations to achieve zero waste, where the residual wastes generated are used as raw material for the development of new products. Such types of action have a direct impact on the Millennium Development Goals, the forthcoming goals of sustainable development, and the Zero Hunger Challenge. The wastes and by-products of fruit processing are a rich source of valuable bioactive compounds that can potentially be used in the food industry as economical sources of food additives. Although horticultural waste and by-products have not been taken seriously as very valuable materials in the past, the scenario has now changed. These fruit processing residues are potential sources of phenolic compounds, dietary fbers, pigments, sugar derivatives, minerals, organic acids, and other components. Most of these biomolecules possess various health benefts including antiviral, antibacterial, antimutagenic, anti-infammatory, antitumor, gastroprotective, immunomodulatory, antioxidative, and cardioprotective activities. Fruit residues can be used to extract and isolate valuable biomolecules that can be used in the food, cosmetics, pharmaceutical, and textile industries (Dilas et al., 2009; Yahia, 2017). Extraction of bioactive compounds from fruit residues is the most critical step. The type and quantity of bioactive components that can be derived from fruit processing wastes and by-products depend on the extraction method adopted. Furthermore, the extraction method may vary with respect to the targeted bioactive molecules. Extraction process parameters such as the type and quantity of solvent, temperature, extraction time, and method of extraction could have a detrimental effect on the extraction of bioactive compounds (Sagar et al., 2018). Therefore, although wastes and by-products generated during the processing of fruits can be considered to be unavoidable, the proper utilization of these residual materials generated from horticultural produce may provide an initiative for sustainable development to reduce the environmental issues. Human health can be improved through novel foods enriched with functional components derived from these residues. The derived functional ingredients may be regarded as nutraceutical ingredients, allowing for the fabrication of products with enhanced nutritional value, potential health benefts, longer shelf-life, and acceptable sensory properties. Thus, appropriate utilization of these fruit residues could generate economic gains for the industry, help to reduce nutritional problems, provide benefcial health effects, and lessen the environmental implications. 1.2 MaNaGEMENt OF FrUIt PrOCESSING WaStES aND BY-PrODUCtS Large amounts of wastes and by-products are generated from fruits during processing and thus constitute a matter of great concern (Banerjee et al., 2017). Because of high moisture content and

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microbial load, these fruit residues are highly biodegradable and may cause high levels of environmental problems. The anaerobic biological decomposition of organic matter is considered to be the third largest anthropogenic source of atmospheric methane emissions (Breeze, 2018). Waste derived from fruits and vegetables takes place throughout the food supply chain, although the amount of residual waste generated at each stage differs signifcantly from one country to another, depending on the postharvest technologies adopted in the areas where crops are cultivated. Processing techniques adopted in developing countries are not up to the mark and contribute to waste generation during fruit processing. Reduction in the amount of these residues during processing is complicated and requires substantial investment (Jiménez-Moreno et  al., 2020). Meanwhile, in today’s world, food security is a growing problem due to the exhaustion of natural food resources combined with increasing demand from growing populations, creating a gap between the production of food and its consumption. It is thus of the greatest importance that the food material produced and its by-products are used effciently with minimal generation of food waste (Villacís‐Chiriboga et al., 2020). To cope with the nutritional challenges of today’s society, we require more sustainable nutritional sources. In this regard, fruit wastes and by-products are of paramount importance due to the presence of valuable quantities of starch, proteins, lipids, bioactive compounds, micronutrients, and dietary fbers in these processing residues. Waste management is defned as the collection, transport, recovery, and disposal of waste, along with the supervision of such operations, and the waste management system consists of the whole set of activities related to handling, disposing, or recycling of waste materials (Plazzotta et al., 2017). To counterbalance the waste problem, managing environmental sustainability and overcoming the economic development model of “take, make, and dispose”, the circular economy approach has been presented to utilize the waste and by-products, using sustainable and proftable technologies (Maina et al., 2017). Transforming food waste and by-products into a resource provides a major opportunity to shift from a linear to a closed loop economic system. In addition, it is one of the most important strategies to understand the concept of circular economy. In this modern approach, food waste management involves the valorization of wastes and by-products by recapturing their functional components and/or developing novel products with a market value (Otles et al., 2015). Nowadays, food industries have realized the effcient use of by-products and waste so as to minimize the effect of these residues on the environment (Villacís‐Chiriboga et al., 2020) A holistic concept of food production was introduced by Laufenberg et al. (2003), which includes the interactions between the different goals pursued by food production: maximum product quality and safety, maximum production effciency, and protection of the environment. This concept is meant for reduction of waste generation and recycling of valuable components in the short term, to add value to food by-products in the medium term, and to apply environmentally friendly manufacturing processes and the development of novel food products in the long term (Jiménez-Moreno et al., 2020). 1.3 PrOCESSING OF FrUIt WaStES aND BY-PrODUCtS Wastes and by-products generated during fruit processing can present very interesting chemical compositions which act as a driving force for the design of various biorefnery processes for their valorization. These fruit residues can be processed into a number of valuable components and have a potential role in the food industry. Dietary fbers, protein, pectin, starch, oils, phenolic compounds, organic acids, pigments, favors, enzymes, etc. can be derived from these fruit processing residues (Sagar et al., 2018). Bioactive components, such as phenolic compounds, dietary fber, proteins, etc., have health benefts and can be used in the development of functional foods and in the preparation of pharmaceuticals. Bioactivity of these functional components depends on the source, the nature of the compound, and the extraction method (Azmir et al., 2013; Pagano et al., 2021). Fruit processing by-products and wastes obtained from grapes, mangos, bananas, citrus fruits, avocados, apples, pears, oranges, and dates are important sources of dietary fber. Residues of

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these fruits are used as dietary fber supplements (gelling and thickening agents) in refned foods (Wadhwa et al., 2015). Apple peel has a dietary fber content of 0.91% fresh weight (FW) consisting of 0.46% FW insoluble and 0.45% FW soluble (Gorinstein et al., 2001). Apple pomace also contains substantial amounts of dietary fber (Li et al., 2014). Grape pomace is a rich source of dietary fbers consisting of cellulose, hemicelluloses, and small amounts of pectins (Kammerer et  al., 2005). Mango peel and kernel have been shown to possess appreciable amounts of dietary fbers. Total dietary fber of mango peel is 51.2% of dry matter (DM), of which 32% DM consists of insoluble fbers while 19% DM is soluble fbers (Ajila et al., 2007, 2008). Mango peel fber shows high hydration capacities and is considered to have great potential in the preparation of dietary fber-rich foods (Wadhwa et al., 2015). Mango kernel has about 3.96% DM of crude fber although less than that of peel. Lemon peel was reported to have a dietary fber content of 14% DM consisting of about 9.04% DM insoluble and 4.93% DM soluble fber (Sagar et  al., 2018). Peel of “Liucheng” oranges was found to contain 57% DM total dietary fber, of which the soluble portion was 9.41% DM and the insoluble portion was 47.6% DM. Cellulose and pectin were observed to be the main components of the fbers (Chau and Huang, 2003). Date pits obtained during processing of dates could be used as a potential source of dietary fber. Date pit fber is used for the production of high-fber biscuits, cakes, and bread. Compared with wheat bran, it provides similar sensory properties and thus could be used as an alternative to wheat bran (Wadhwa et al., 2015) Pectin is another biomolecule that can be obtained from fruit wastes and by-products, which play a role as a polymeric matrix for active packaging. Pectin extraction from fruit processing residues mostly involves the microwave-assisted extraction (MAE) technique. This kind of technique has the potential to extract high-quality pectin from peel of oranges, mangos, citrus fruits, and bananas, and from apple pomace. Pectin content of about 5% can be extracted from pineapple, musk melon, and papaya peel. (Basri et al., 2021). About 10–15% and 20–30% pectin are present in apple pomace and citrus peel, respectively (Baiano, 2014), whereas 10–20% pectin is found in mango peel (Rehman et al., 2004). Considerable starch content is also present in fruit processing wastes and by-products that can be further explored. These starches have unique properties and can fnd potential applications in industry. Fruit processing residues obtained from mangos, kiwifruits, litchis, longans, pineapples, tamarinds, apples, jackfruits, loquats, bananas, and avocados, act as new, non-conventional, sustainable sources of starch (Kringel et al., 2020). Wastes and by-products of several fruits have been reported to act as a potential source of protein. Appreciable protein contents are found in the peel of papayas, kiwifruits, and avocados (Chitturi et al., 2013). Protein contents of 2.5% to 9.0% has been found in citrus peels (Mamma and Christakopoulos, 2014). Fruit residues, including apple pomace, and peel of mangos, mosambis, oranges, bananas, and pineapples, were found to have protein contents of 4.45, 9.5, 5.4, 5.97, 6.02, and 8.7%, respectively (Sagar et al., 2018). Citrus fruit-processing residues, mango and apricot kernels, and pomegranate seeds contain an appreciable amount of oil (10–50% by weight, dry basis) (Banerjee et al., 2017). Banana peel, blackcurrant, rambutan seed, passion fruit seed, and date pits are other good sources of oils rich in polyunsaturated fatty acids. Banana peel has an oil content of about 2.2–10.9%, which is rich in polyunsaturated fatty acids, primarily α-linolenic acid, and linoleic acid. Depending on the variety, rambutan (Nephelium lappaceum) seeds varies between 14 and 41% oil. Guava seeds contain about 5–13% oil, which is rich in essential fatty acids. Oil from passion fruit seed exhibits antioxidant activity and predominantly contains unsaturated fatty acids (87.6%), primarily oleic acid (13.8%) and linoleic acid (73.1%). Peach seed also acts as a good source of edible oil and contains palmitic acid, stearic acid, oleic acid, and linoleic acid as the main fatty acids (Wadhwa et al., 2015). The rind, peel, and seeds of fruits contain high amounts of bioactive, phenolic compounds. Fruit peels (lemons, oranges, and grapes) and seeds (avocados, longans, jackfruits, and mangos) have a higher phenolic content than fruit pulp (Sagar et al., 2018). Citrus waste (particularly peel)

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is considered to be a rich source of phenolics and has a higher phenolic content than the edible part of the fruit (Balasundram et al., 2006). Peel of other fruits also has a higher phenolic content than the edible part of the fruit. The phenolic content of the peel of apples, pears, and peaches is twice that of the peeled fruits (Gorinstein et al., 2001). Banana (Musa acuminata) pulp has been found to contain 232 mg/100 g DM of phenolics, which is only about one-quarter that of the peel (Someya et al., 2002). Peel of pomegranate was reported to contain 249.4 mg phenolic compounds/g, while 24.4 mg/g was recorded for the fruit pulp (Li et al., 2006). Grape pomace also acts as a rich source of phenolic compounds, particularly proanthocyanidins (mono, oligo, and polymeric forms) (Torres and Bobet, 2001). Fruit seeds are considered to be nutrient-dense functional ingredients rich in phytochemicals (Pelegrini et  al., 2006; Udenigwe and Aluko, 2012). Seeds contain polyphenols including phenolic acids, favonoids, catechins, hydrolyzable tannins, xanthanoids, and other secondary metabolites (Ballesteros-Vivas et al., 2019; Torres-León et al., 2016). Phytochemicals are more highly concentrated in the seed coat part of fruit seeds (Villacís‐Chiriboga et  al., 2020). Bioactive phenolic compounds, including phenolic acids, favanols, favonols, anthocyanins, and dihydrochalcones, are also present in fruit pomace. Recovery of phenolic compounds from fruit residues depends on the extraction technique used. Several thermal (heating, radiofrequency, microwave, and infrared heating) and nonthermal methods (ultrasound, high hydrostatic pressure, irradiation, pulsed electric feld, and pulsed light) are used for phenolic extraction (Sagar et al., 2018). Wastes and by-products from fruits can serve as a source of favors, aromas, organic acids, enzymes, pigments, and alcohols. Vanillin can be synthesized from pineapple peel waste, which contains a precursor for vanillic acid called ferulic acid. A three-step microbial biotransformation is used for the synthesis of vanillin from pineapple waste. Citrus fruit waste is used for commercial production of rhamnose which is the basic raw material for the synthesis of strawberry-favored furaneol (2,5-dimethyl-4-hydroxy-3(2H)-furanone). Production of pineapple favoring from apple pomace is carried out with the help of the fungus, Ceratocystis fmbriata. A number of volatile compounds like esters, alcohols, aldehydes, ketones, and acids have been extracted from pineapple residues left behind after extraction of juice from the fruit (Sagar et  al., 2018). Fruit wastes and by-products are rich sources of natural pigments like anthocyanins, betalains, chlorophylls, and carotenoids. Extraction of pigments from these fruit processing residues can meet the demand of natural pigment production at an industrial scale which fnd a potential application in the food, cosmeceutical, or pharmaceutical industries. Various novel methods like pulsed electric feld, highpressure processing, pulsed light, and ionizing radiation could be used for the extraction of these natural colorants from fruit wastes and by-products (Jimenez-Moreno et al., 2020). Organic acids derived from fruit residues are regarded as important biomolecules with potential application in the food, chemical, or cosmetic industries. Citric acid can be produced by the fungus Aspergillus niger using apple pomace as a substrate material for the microbe (Dhillon et al., 2011). Wastes from other fruits such as pineapple, mandarins, and mixed-fruit wastes can also be used for the production of citric acid (Prabha and Rangaiah, 2014). Large amounts of citric acid can be produced from pineapple waste using Yarrowia lipolytica and Aspergillus niger as the fermenting microbes (Imandi et al., 2008). Lactic acid, an industrially important organic acid, which is used as an acidulant and preservative in food products, can be produced by several microbes using fruit by-products as the substrate (Rodriguez Couto, 2008). Microorganisms like Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus delbrueckii have been used for production of lactic acid using mango and orange residue as substrates (Panda and Ray, 2015). Various studies have also been carried out with regard to the production of bioethanol from fruit wastes and byproducts by yeast (Saccharomyces cerevisiae) fermentation. Fruit residues with high pectin, hemicellulose, and cellulose content can be used as suitable substrates for bioethanol production. Amongst the various fruit processing residues, apple pomace, banana peel, beet pomace, kinnow (a high-yield mandarin hybrid) and peach wastes have shown promising results with respect to bioethanol production. Several studies related to bioethanol production from fruit peel (sweet

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lime, pineapple, and orange), and avocado seed have also been carried out. S. cerevisiae has been used in the production of bioethanol from date waste (Wadhwa et al., 2015). Many fruit residues are used as substrates for the production of enzymes. Wastes from bananas, dates, citrus fruits, loquats, and mangos are used for enzyme production. Orange waste can be used for the production of α-amylase under the action of A. niger (Djekrif-Dakhmouche et al., 2006). Enzyme flter-paperase (FPase) can be generated by Trichoderma reesei from kinnow waste (Oberoi et  al., 2010). Banana solid waste and a mixed bacterial culture (Bacillus megaterium, Cellulomonas carte, Pseudomonas putida, and Pseudomonas fuorescens) was used to produce cellulase and β-D-glucosidase (Dabhi et al., 2014). Solid-state fermentation (SSF) of grape pomace can be used for the production of pectinase from the fungus Aspergillus awamori (Botella et al., 2005), while pineapple peel can be used as a substrate for the synthesis of pectinase by Penicillium chrysogenum. Peel of orange, lemon, and banana can be used for production of pectinase using A. niger (Mrudula and Anitharaj, 2011). Under the action of the fungus Aspergillus foetidus, wastes obtained during the processing of banana, grapes, cashew apple, and pineapple can be used for the production of pectinase (Venkatesh et al., 2009). 1.4 NUtraCEUtICaL POtENtIaL Fruit wastes and by-products possess health benefts due to the presence of bioactive components. The processing industries of fruit with nutraceutical potential have started to exploit the bioactive ingredients in wastes and by-products in the preparation of innovative functional foods. The peel, pomace and seed are rich in polyphenols, dietary fber, proteins, and secondary metabolites which showed various bioactive properties, such as antitumor, antioxidant, antimicrobial, anti-infammatory, antiallergenic, and antithrombotic, as well as in the treatment of cardiovascular diseases (Coman et al., 2020). The applications of advanced technology for the isolation and purifcation of bioactive compounds from fruit wastes and by-products have focused on their utilization in nutraceutical foods to reduce the risk of chronic diseases (Kumar, 2020). Bioactive components isolated from fruit processing residues act as strong antioxidants and provide a defense system for the body against harmful reactive oxygen species (ROS) and can thus mitigate various diseases associated with elevated ROS levels. Citrus-based peel, pomace, and seeds are rich sources of antioxidant pigments with high antioxidant action (Rafq et  al., 2018). The fruit peel, pomace, and seeds from mangos, grapes, avocados, apples, melons, citrus, pineapples, plums, apricots, pears, and pomegranates are rich sources of polyphenols and exhibit high antioxidant potential (Suleria et al., 2020; Torres-León et al., 2016; Sójka et al., 2015). The bioactives present in fruit pomace compounds have strong ROS scavenging activity and protein glycation inhibitory properties, as well as anti-tumor activities (Fernández-Fernández et al., 2021; Coman et al., 2020; Shao et al., 2015). Several in-vitro and in-vivo studies have revealed that bioactive compounds present in fruit wastes and by-products exhibit activity against cancers such as breast cancer, prostate cancer, colorectal cancer, and leukemia (Panth et al., 2017). Bioactive compounds like naringin, hesperidin, bromalin, limonin, and anthocyanins present in fruit processing residues have anticancer properties (Gualdani et al., 2016). Klavins et al. (2018), Majerska et al. (2019), Villacís‐Chiriboga et al. (2020), Sojka et al. (2015), Mahato et al. (2018) have reported the anticancer properties of berry pomace, banana peel, apple pomace, avocado seeds, plum pomace, and citrus pomace, respectively. The peel, pomace, and seed from different fruits (citrus, mangos, bananas, watermelons, berries, apples, and avocados) have been used as functional ingredients with nutraceutical potential against cardiovascular diseases, infammation, atherosclerosis, allergy, and obesity (Baeeri et al., 2018; Ramdhonee and Jeetah, 2017; Chavan et al., 2018; Uchenna et al., 2017; Wen et al., 2019). Fruit peel contains bioactive compounds with potent antioxidant, antitumor, antiviral, and immunomodulatory activities (Lau et al., 2021). A protein, which was one of the ingredients present in fruit seeds, was reported to possess various bioactive properties including antihypertensive, anti-infammatory, and antifungal

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properties (Udenigwe and Aluko, 2012). The oil from fruit seeds is rich in health-benefcial components, such as omega fatty acids and phytochemicals that exhibit health benefts like anticancer, anti-infammatory, and antiallergenic activities (Banerjee et al., 2017). 1.5 EXtraCtION OF BIOaCtIVE COMPONENtS Extraction of bioactive materials from fruit processing wastes and by-products can be an effective approach for the valorization of these fruit processing residues. The most common extraction techniques for biologically active compounds are solid-liquid extraction via utilization of Soxhlet apparatus, maceration and hydro-distillation using different organic solvents as well as combinations of them with heating and mixing procedures (Azmir et al., 2013; Wen et al., 2020), although recently many green methods such as ultrasound-assisted extraction, enzyme-assisted extraction, microwave-assisted extraction, supercritical CO2, subcritical water, gas-expanded liquids, use of deep eutectic solvents or ionic liquids, and others has been used for the isolation of bioactive compounds (Amran et al., 2021; Wen et al., 2020; Zuin and Ramin, 2018) 1.5.1 Conventional Extraction Method Conventional methods of extraction have been used for a long time and are still considered for extraction of bioactive compounds from fruit wastes and by-products. Conventional methods are easy-to-operate and readily available techniques for the extraction and isolation of bioactive compounds. The details of the technique used depend upon the nature of the fruit matrix, solvent type, purity and concentration (Rifna et al., 2021). The conventional techniques used for extraction of bioactive compounds from fruit waste and by-products (peel, pomace, and seeds) are solid-liquid extraction, maceration, and hydro-distillation (Azmir et al., 2013; Wen et al., 2020). The use of particular conventional methods for extraction of bioactive compounds depends upon the fruit matrix properties and the target bioactive compound (Zuin and Ramin, 2018). Solid-liquid or solvent extraction is a common conventional method used in the form of Soxhlet apparatus, maceration, decoction, infusion, and percolation (Rifna et al., 2021). The solvents used for solid-liquid extraction have different polarities (hexane, benzene, cyclohexane, acetone, and chloroform) for rupturing the fruit matrix and releasing targeted bioactive molecules (Adeoti and Hawboldt, 2014). The Soxhlet method of extraction is simple and has shown good reproducibility (Sagar et  al., 2018). The solvent extraction method is generally applied for extraction of bioactive compounds which are lipophilic in nature (total phenolics, anthocyanins, antioxidants, and essential fatty acids) (Corona et al., 2015; Machado et al., 2015; Pereira et al., 2019b; Santos et al., 2021; Lucarini et al., 2021). Maceration has been extensively used for the extraction of thermolabile bioactive compounds from fruit wastes and by-products which are similar to those isolated by Soxhlet extraction (Rifna et al., 2021; Sagar et al., 2018). Maceration is an economical, widely used technique which does not require sophisticated equipment and is an effcient technique due to its continuous extraction nature (Rifna et al., 2021). The maceration process involves reduction of sample size, extraction with a solvent to achieve greater contact with the fruit matrix for extraction of bioactive compounds, and then fractionation to obtain the desired bioactive from solvent obtained (Azmir et al., 2013; Sagar et al., 2018). The maceration process can be associated with novel techniques (ultrasound, microwave, ohmic heating) to increase the yield and bioactivity of the extracted bioactive compounds (Safdar et al., 2017). Hydro-distillation is another conventional technique similar to solvent extraction for isolation of bioactive compounds without the use of organic solvents (Azmir et al., 2013; Sagar et al., 2018). Hydro-distillation methods used for extraction of bioactive compounds from fruit wastes and by-products uses different methods such as water and steam distillation, water distillation, and direct steam distillation (Azmir et al., 2013; Sagar et al.,

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2018). Hydro-distillation methods use hot water and steam as carrier for extraction of active agents with bioactive properties. Hydro-distillation is a simple and easy technique but it is not suitable for extraction of heat-labile, bioactive compounds which are degraded or oxidized (Sagar et al., 2018). 1.5.2 Green Extraction Methods The bioactive compounds extracted by conventional methods are characterized by low yields, environmental problems, limitations in the use of different food matrixes, and low activities of the extracted bioactive compounds. Although conventional extraction techniques are well established and frequently used as standard methods of extraction, these limitations have encouraged industries to use novel methods of extraction. The limitations associated with conventional extraction methods are the costly use of organic reagents, as in the case of solvent extractions; prolonged processing time; low selectivity of targeted compounds; potential degradation or oxidation of biological substances, and the need for purifcation (Figure 1.1). These limitations have stimulated the use of emerging, innovative techniques for extraction of bioactive compounds, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), deep eutectic solvent extraction (DES), supercritical fuid extraction (SFE), pulsed electric feld extraction (PEF), and others. Green extraction techniques use less hazardous chemicals by replacing them with safer, alternative solvents, with effcient energy consumption and reduced analysis time, using renewable feedstock, with low toxic residue production and being environment friendly (Azmir et al., 2013). In addition, replacing toxic or non-renewable organic solvents is a crucial approach when using greener extraction alternatives (Zuin and Ramin, 2018). Green extraction methods exhibit good reproducibility, high effciency and high selectivity robustness, with effcient processes and the use of safer products without affecting the health (Zuin and Ramin, 2018). 1.5.2.1 Microwave-Assisted Extraction (MAE) MAE is considered to be an advanced technique for the extraction of bioactive compounds using microwave energy, resulting in enhanced bioactivities and yields from fruit matrixes (Azmir et  al., 2013; Sagar et  al., 2018; Vinatoru et  al., 2017). Microwaves (MW) are radiation on the

Figure 1.1 graphical balance between conventional and green extraction methods for bioactive compounds.

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electromagnetic spectrum that vary from 300 MHz (radio radiation) to 300 GHz (infrared radiation) in frequency (Vinatoru et al., 2017). MW extraction occurs due to the transfer of electromagnetic energy to heat, affecting molecules by dipole polarization and ionic conduction (Flórez et al., 2015). The dipole rotation occurs due to the alignment of dipolar molecules on the alternating electric feld, making them oscillate and collide with each other and the surrounding molecules, releasing thermal energy (heat) (Flórez et al., 2015; Vinatoru et al., 2017). The MW used for extraction of bioactive compounds from fruit wastes and byproducts uses three types, based on solvent usage, namely microwave-assisted solvent extraction (MASE), solvent-free microwave extraction (SFME), and microwave extraction combining hydro-diffusion and gravity (MHG) (Rombaut et al., 2014). The extraction of bioactive compounds from fruit wastes and by-products occurs by mass transfer with increased yield, uniformity, and activities (Flórez et al., 2015). The MAE has potential application for extraction from fruit wastes and by-products of various bioactive compounds such as phenolic compounds, essential oils, aromas, pigments, antioxidants, and organic compounds (Rombaut et al., 2014; Vinatoru et al., 2017; Flórez et al., 2015; Rombaut et al., 2014; Zhang et al., 2011). 1.5.2.2 Ultrasound-Assisted Extraction (UAE) UAE is one of the innovative and non-thermal methods for extraction of bioactive compounds with high yield, short processing time, high activity, and low solvent volumes as compared with conventional extraction methods (Alexandre et al., 2018). The UAE used for extraction of bioactive compounds from fruit matrixes is based upon hydrodynamic cavitations without affecting the extracted bioactive compounds (Vinatoru et al., 2017). The most used equipment for extraction of bioactive compounds are ultrasonic baths and ultrasound probes, depending on the nature of the fruit wastes and by-products (Rombaut et al., 2014). UAE has been extensively used in treatment of fruit wastes and by-products for extraction of various bioactive compounds, such as phenolic compounds, polysaccharides, volatile compounds, and enzymes with increased yield and reduced extraction time (Alexandre et al., 2018; Pan et al., 2012; Tabaraki et al., 2012; Rombaut et al., 2014; Chemat et al., 2017; Alexandre et al., 2018). 1.5.2.3 Supercritical Fluid Extraction (SFE) SFE is a novel and modern method of extraction and used for the isolation of various bioactive compounds from diverse food matrixes. The SFE uses critical solvents, such as carbon dioxide, water, etc., in the supercritical state with gas and liquid properties, such as diffusion, viscosity, surface tension, and solvation power, with increased extraction rate and high mass transfer and bioactivities of extracted compounds (Azmir et al., 2013; Zuin and Ramin, 2018). SFE have been widely used as an environmentally friendly technique for the extraction of diverse bioactive compounds, such as plant lipids, free fatty acids, essential oils, phenolics (such as resveratrol), favonoids, carotenoids, chlorophylls, and alkaloids from fruit wastes and by-products (Alexandre et al., 2018; Costa et al., 2016; Rai et al., 2016; Durante et al., 2014). Table 1.1 shows various extraction methods and the bioactive compounds which can be extracted from fruit wastes and byproducts. 1.5.2.4 Pressurized Liquid Extraction Pressurized Liquid Extraction (PLE) involves the use of liquid solvents in their subcritical state under controlled conditions of temperature and pressure. PLE is an effcient technique for the extraction of bioactive phenolic compounds from plant materials in less time using solvents (organic or water) (Pereira et al., 2019a). Pressurized liquids have the ability to recover phenolic compounds faster than conventional extraction methods. The nature of the extract obtained after PLE is signifcantly affected by both the temperature and solvent system used. High temperatures recover more phenolics (Machado et al., 2015). Due to the involvement of high pressure, it is possible to reach higher

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table 1.1 Bioactive Components and their Methods of Extraction Extraction Methods Hydro-distillation subcritical water extraction

Microwave-assisted extraction

ultrasound extraction

Co2 supercritical fuid extraction

Pressurized liquid extraction deep eutectic solvent extraction

Fruit Wastes and By-Products Pineapple fruit (Ananas comosus) processing residues Papaya (Carica papaya) seeds agroindustrial residue defatted orange peel Pomegranate (Punica granatum) seed residues Watermelon (Citrullus lanatus) fruit rinds wastes sweet orange (Citrus sinensis) peel waste Passion fruit (Passifora ssp.) peel Jackfruit (Artocarpus heterophyllus) fruit peel waste sea almond (Terminalia catappa) fruits Papaya (Carica papaya L.) agroindustrial waste blackberry (Rubus fruticosus) residues bambangan (Mangifera pajang) fruit waste olive (Olea europaea) wastes from oil processing Citrus peel waste

target Compounds

reference

Volatile compounds

barretto et al. (2013)

Phenolic substances

rodrigues et al. (2019)

flavanones

Lachos-Perez et al. (2018) He et al. (2012)

Phenolic substances Pectin essential oil

Prakash Maran et al. (2014) boukroufa et al. (2015)

Pectin Pectin

oliveira et al. (2016) Moorthy et al. (2017)

Vegetable oil

santos et al. (2021)

Phenolic substances Phenolic substances

Castro-Vargas et al. (2019) Machado et al. (2015)

Phenolic substances

Ling et al. (2020)

Phenolic compounds

bonacci et al. (2020)

flavonoids

Xu et al. (2019)

temperatures than the normal boiling point of the solvent used. Due to this, processing times and volumes of solvent required are less as compared to conventional extraction techniques. Due to increase in temperature, the dielectric constant of the liquid solvent decreases thereby lowering its polarity up to the required values so as to extract the compounds of interest (Joana Gil‐Chavez et al., 2013). 1.5.2.5 High Intensity Pulsed Electric Field Extraction High Intensity Pulsed Electric Field (HIPEF) extraction is an emerging non-thermal extraction technology that has shown promising results in extracting bioactive phenolic compounds from agro food wastes. This extraction technique is considered a high effciency technology and involves low temperatures for the extraction of natural bioactive ingredients. HIPEF extraction involves the application of high voltage pulses between 20–80 kV/cm on the material between two electrodes. HIPEF induces a synthetic effect which includes strong physical and chemical reactions. This increases cell membrane permeability causing inactivation of cells and increasing the release of intracellular compounds through cell membrane thus achieving higher effciency and low extraction time (Yan et al., 2017). This technique has been effective in the extraction of various compounds like anthocyanins from blueberry by-products, b-carotene from carrot pomace, and polyphenols from fruit peels (for example, grape, orange, and plum peel) (Jimenez-Moreno et al., 2019). 1.6 FOOD aPPLICatIONS OF FrUIt WaStES aND BY-PrODUCtS Due to their amazing diversity of chemical composition, renewability, non-toxicity, versatility, biocompatibility, and biodegradability, fruit wastes and by-products have a wide range of food

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applications. The bioactive compounds extracted from fruit wastes and by-products have potential applications as functional ingredients due to their techno-functional and nutraceutical properties. Polysaccharides, especially cellulose, lignin, pectin, and hemicelluloses, present in fruit wastes and by-products are among the major natural polymers which act as dietary fbers (Rivas et al., 2021). In the food industries, dietary fber from these fruit processing wastes is used for production of functional bread, pasta, biscuits, and extruded cereals (Duţa et al., 2018). Cellulose from fruit wastes and by-products is widely used in food products (Harini et al., 2018). Cellulose from fruit wastes and byproducts has a versatile application in the food industry as a fat substitute, to design biodegradable composite packaging, and to encapsulate and deliver bioactive substances (Baghaei and Skrifvars, 2020; Rivas et al., 2021). Oils rich in bioactive compounds extracted from the processing residues of different fruit (apples, citrons, grapes, guavas, kumquats, mangos, melons, oranges, papaya, passion fruits, and strawberries) have wide applications in food products. These bioactive oils display good fatty acid profles, indicating their potential as a source of essential fatty acids (da Silva and Jorge, 2017). Bioactive polyphenols derived from fruit residues can be used as natural preservative agents in food products, replacing synthetic additives. Fruits pomaces are used in the development of functional bakery products (biscuits and cereal bars) with good nutritional profles (Ferreira et al., 2015). Food packaging obtained from fruit processing residues is of great interest due to its unique qualities. Fruit processing residues are used for preparation of edible flms as potential food packaging for shelf-life extension of food products (Riaz et  al., 2018). Packaging materials with added polyphenolic extracts from fruit wastes and byproducts have been prepared for development of antimicrobial packing materials (Goulas et al., 2019). When these wastes and by-products are used in food packaging systems, they offer several advantages, including increased antioxidant activity, improved mechanical properties and antimicrobial activity, and improved quality of protected food products (Bayram et al., 2021). Extracts obtained from fruit by-products and wastes are used in high-fat dairy foods like butter and cheese, in order to prevent lipid oxidation and enhance the microbial safety of these food products. Fruit beverages can also be enriched with these extracts to increase their phenolic content, with a subsequent increase in antioxidant potential. Utilization of extracts derived from fruit processing residues helps to delay lipid and/or protein oxidation of meat and meat products (Trigo et al., 2020). Fruit wastes and by-products (apple pomace, papaya peel, and watermelon rinds) are used in the development of low-glycemic index foods. Fruit pomace (particularly apple pomace) is utilized in the production of gluten-free food formulations (Kowalska et al., 2017).

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Moorthy, I. G., Maran, J. P., Ilakya, S., Anitha, S. L., Sabarima, S. P., & Priya, B. (2017). Ultrasound assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel. Ultrasound Sonochemistry, 34, 525–530. Mrudula, S., & Anitharaj, R. (2011). Pectinase production in solid state fermentation by Aspergillus niger using orange peel as substrate. Global Journal of Biotechnology and Biochemistry, 6(2), 64–71. Oberoi, H. S., Chavan, Y., Bansal, S., & Dhillon, G. S. (2010). Production of cellulases through solid state fermentation using kinnow pulp as a major substrate. Food and Bioprocess Technology, 3(4), 528–536. Oliveira, C. F., Giordani, D., Lutckemier, R., Gurak, P. D., Cladera-Olivera, F., & Marczak, L. D. F. (2016). Extraction of pectin from passion fruit peel assisted by ultrasound. LWT-Food Science and Technology, 71, 110–115. Otles, S., Despoudi, S., Bucatariu, C., & Kartal, C. (2015). Food waste management, valorization, and sustainability in the food industry. In C. Galanakis (Ed.), Food waste recovery—Processing technologies and industrial techniques (pp. 3–23). Academic Press. Pagano, I., Campone, L., Celano, R., Piccinelli, A. L., & Rastrelli, L. (2021). Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. Journal of Chromatography A, 1651, 462295. Pan, Z., Qu, W., Ma, H., Atungulu, G. G., & McHugh, T. H. (2012). Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry, 19(2), 365–372. Panda, S. K., & Ray, R. C. (2015). Microbial processing for valorization of horticultural wastes. In L. B. Sukla, N. Pradhan, S. Panda, & B. K. Mishra (Eds.), Environmental microbial biotechnology (pp. 203–221). Springer. Panth, N., Manandhar, B., & Paudel, K. R. (2017). Anticancer activity of Punica granatum (pomegranate): A review. Phytotherapy Research, 31(4), 568–578. Pelegrini, P. B., Noronha, E. F., Muniz, M. A. R., Vasconcelos, I. M., Chiarello, M. D., Oliveira, J. T. A., & Franco, O. L. (2006). An antifungal peptide from passion fruit (Passifora edulis) seeds with similarities to 2S albumin proteins. Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, 1764(6), 1141–1146. Pereira, D. T. V., Tarone, A. G., Cazarin, C. B. B., Barbero, G. F., & Martinez, J. (2019a). Pressurized liquid extraction of bioactive compounds from grape marc. Journal of Food Engineering, 240, 105–113. Pereira, M. G., Maciel, G. M., Haminiuk, C. W. I., Bach, F., Hamerski, F., de Paula Scheer, A., & Corazza, M. L. (2019b). Effect of extraction process on composition, antioxidant and antibacterial activity of oil from yellow passion fruit (Passifora edulis var. Flavicarpa) seeds. Waste and Biomass Valorization, 10(9), 2611–2625. Plazzotta, S., Manzocco, L., & Nicoli, M. C. (2017). Fruit and vegetable waste management and the challenge of fresh-cut salad. Trends in Food Science & Technology, 63, 51–59. Prabha, M. S., & Rangaiah, G. S. (2014). Citric acid production using Ananas comosus and its waste with the effect of alcohols. International Journal of Current Microbiology and Applied Sciences, 3(5), 747–754. Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., & Sridhar, R. (2014). Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate Polymers, 101(1), 786–791. Rafq, S., Kaul, R., Sof, S. A., Bashir, N., Nazir, F., & Nayik, G. A. (2018). Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences, 17(4), 351–358. Rai, A., Mohanty, B., & Bhargava, R. (2016). Supercritical extraction of sunfower oil: A central composite design for extraction variables. Food Chemistry, 192, 647–659. Ramdhonee, A., & Jeetah, P. (2017). Production of wrapping paper from banana fbres. Journal of Environmental Chemical Engineering, 5(5), 4298–4306. Rehman, Z. U., Salariya, A. M., Habib, F., & Shah, W. H. (2004). Utilization of mango peels as a source of pectin. Journal-Chemical Society of Pakistan, 26, 73–76. Riaz, A., Lei, S., Akhtar, H. M. S., Wan, P., Chen, D., Jabbar, S., Abid, M., Hashim, M. M., & Zeng, X. (2018). Preparation and characterization of chitosan-based antimicrobial active food packaging flm incorporated with apple peel polyphenols. International Journal of Biological Macromolecules, 114, 547–555. Rifna, E. J., Misra, N. N., & Dwivedi, M. (2021). Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review. Critical Reviews in Food Science and Nutrition, 1–34.

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Rivas, M. Á., Casquete, R., Martín, A., Córdoba, M. de G., Aranda, E., & Benito, M. J. (2021). Strategies to increase the biological and biotechnological value of polysaccharides from agricultural waste for application in healthy nutrition. International Journal of Environmental Research and Public Health, 18(11), 5937. Rodrigues, L. G. G., Mazzutti, S., Vitali, L., Micke, G. A., & Ferreira, S. R. S. (2019). Recovery of bioactive phenolic compounds from papaya seeds agroindustrial residue using subcritical water extraction. Biocatalysis and Agricultural Biotechnology, 22(October), 101367. Rodríguez, R., Jimenez, A., Fernández-Bolanos, J., Guillen, R., & Heredia, A. (2006). Dietary fbre from vegetable products as source of functional ingredients. Trends in Food Science & Technology, 17(1), 3–15. Rodríguez Couto, S. (2008). Exploitation of biological wastes for the production of value‐added products under solid‐state fermentation conditions. Biotechnology Journal: Healthcare Nutrition Technology, 3(7), 859–870. Rombaut, N., Tixier, A.-S., Bily, A., & Chemat, F. (2014). Green extraction processes of natural products as tools for biorefnery. Biofuels, Bioproducts and Biorefning, 8(4), 530–544. Safdar, M. N., Kausar, T., & Nadeem, M. (2017). Comparison of ultrasound and maceration techniques for the extraction of polyphenols from the mango peel. Journal of Food Processing and Preservation, 41(4), e13028. Sagar, N. A., Pareek, S., Sharma, S., Yahia, E. M., & Lobo, M. G. (2018). Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization. Comprehensive Reviews in Food Science and Food Safety, 17(3), 512–531. Santos, O. V., Lorenzo, N. D., Souza, A. L. G., Costa, C. E. F., Conceição, L. R. V., Lannes, S. C. da S., & Teixeira-Costa, B. E. (2021). CO2 supercritical fuid extraction of pulp and nut oils from Terminalia catappa fruits: Thermogravimetric behavior, spectroscopic and fatty acid profles. Food Research International, 139, 109814. Shao, D., Venkitasamy, C., Li, X., Pan, Z., Shi, J., Wang, B., McHugh, T. (2015). Thermal and storage characteristics of tomato seed oil. LWT-Food Science and Technology, 63(1), 191–197. Sójka, M., Kołodziejczyk, K., Milala, J., Abadias, M., Viñas, I., Guyot, S., & Baron, A. (2015). Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces. Journal of Functional Foods, 12, 168–178. Someya, S., Yoshiki, Y., & Okubo, K. (2002). Antioxidant compounds from bananas (Musa Cavendish). Food Chemistry, 79(3), 351–354. Suleria, H. A. R., Barrow, C. J & Dunshea, F. R. (2020). Screening and characterization of phenolic compounds and their antioxidant capacity in different fruit peels. Foods, 9, 1206. Tabaraki, R., Heidarizadi, E., & Benvidi, A. (2012). Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) peel antioxidants by response surface methodology. Separation and Purifcation Technology, 98, 16–23. Torres, J. L., & Bobet, R. (2001). New favanol derivatives from grape (Vitis vinifera) byproducts. antioxidant aminoethylthio− favan-3-ol conjugates from a polymeric waste fraction used as a source of favanols. Journal of Agricultural and Food Chemistry, 49(10), 4627–4634. Torres-León, C., Ramírez-Guzman, N., Londoño-Hernandez, L., Martinez-Medina, G. A., Díaz-Herrera, R., Navarro-Macias, V., … & Aguilar, C. N. (2018). Food waste and byproducts: An opportunity to minimize malnutrition and hunger in developing countries. Frontiers in Sustainable Food Systems, 2, 52. Torres-León, C., Rojas, R., Contreras-Esquivel, J. C., Serna-Cock, L., Belmares-Cerda, R. E., & Aguilar, C. N. (2016). Mango seed: Functional and nutritional properties. Trends in Food Science & Technology, 55, 109–117. Trigo, J. P., Alexandre, E. M., Saraiva, J. A., & Pintado, M. E. (2020). High value-added compounds from fruit and vegetable by-products–Characterization, bioactivities, and application in the development of novel food products. Critical Reviews in Food Science and Nutrition, 60(8), 1388–1416. Uchenna, U. E., Shori, A. B., & Baba, A. S. (2017). Inclusion of avocado (Persea americana) seeds in the diet to improve carbohydrate and lipid metabolism in rats. Revista argentina de endocrinología y metabolismo, 54(3), 140–148. Udenigwe, C. C., & Aluko, R. E. (2012). Food protein-derived bioactive peptides: Production, processing, and potential health benefts. Journal of Food Science, 77(1), R11–R24.

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Venkatesh, M., Pushpalatha, P. B., Sheela, K. B., & Girija, D. (2009). Microbial pectinase from tropical fruit wastes. Journal of Tropical Agriculture, 47(1), 67–69. Villacís‐Chiriboga, J., Elst, K., Van Camp, J., Vera, E., & Ruales, J. (2020). Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefnery practices, and possible applications). Comprehensive Reviews in Food Science and Food Safety, 19(2), 405–447. Vinatoru, M., Mason, T. J., & Calinescu, I. (2017). Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. TrAC Trends in Analytical Chemistry, 97, 159–178. Wadhwa, M., Bakshi, M. P. S., & Makkar, H. P. S. (2015). Wastes to worth: Value added products from fruit and vegetable wastes. CAB International, 43, 1–25. Wen, C., Zhang, J., Zhang, H., Duan, Y., & Ma, H. (2019). Effects of divergent ultrasound pretreatment on the structure of watermelon seed protein and the antioxidant activity of its hydrolysates. Food Chemistry, 299, 125165. Wen, L., Zhang, Z., Sun, D.-W., Sivagnanam, S. P., & Tiwari, B. K. (2020). Combination of emerging technologies for the extraction of bioactive compounds. Critical Reviews in Food Science and Nutrition, 60(11), 1826–1841. Xu, M., Ran, L., Chen, N., Fan, X., Ren, D., & Yi, L. (2019). Polarity-dependent extraction of favonoids from citrus peel waste using a tailor-made deep eutectic solvent. Food Chemistry, 297(January), 124970. Yahia, E. M. (Ed.). (2017). Fruit and vegetable phytochemicals: Chemistry and human health, 2 Volumes. John Wiley & Sons. Yan, L. G., He, L., & Xi, J. (2017). High intensity pulsed electric feld as an innovative technique for extraction of bioactive compounds—A review. Critical Reviews in Food Science and Nutrition, 57(13), 2877–2888. Zhang, H. F., Yang, X. H., & Wang, Y. (2011). Microwave assisted extraction of secondary metabolites from plants: Current status and future directions. Trends Food Science and Technology, 22, 672–688. Zuin, V. G., & Ramin, L. Z. (2018). Green and sustainable separation of natural products from agro-industrial waste: Challenges, potentialities, and perspectives on emerging approaches. Topics in Current Chemistry, 376(1), 3–57.

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Pomelo Wastes Chemistry, Processing, and Utilization Rahul Islam Barbhuiya, Poonam Singha, and Sushil Kumar Singh CONtENtS 2.1 2.2 2.3

Introduction ............................................................................................................................ 19 Nutritional and Antinutritional Composition of Pomelo Peel ................................................ 21 Bioactive Components of Pomelo Peel ................................................................................... 22 2.3.1 Phenolic Acids and Tannins ....................................................................................... 22 2.3.2 Carotenoids ................................................................................................................. 23 2.3.3 Flavonoids................................................................................................................... 23 2.4 Biological Effects of Pomelo Peel Extract..............................................................................24 2.4.1 Anticancer Effects ......................................................................................................24 2.4.2 Anti-Infammatory Effects .........................................................................................24 2.4.3 Hypolipidemic Effects ................................................................................................25 2.4.4 Hypoglycemic Effects.................................................................................................25 2.5 Processing of Pomelo Peel......................................................................................................26 2.5.1 Pectin .......................................................................................................................... 27 2.5.2 Essential Oils .............................................................................................................. 27 2.5.3 Polysaccharides...........................................................................................................28 2.5.4 Activated Carbon ........................................................................................................28 2.6 Utilization of Pomelo Peel ...................................................................................................... 31 2.6.1 Use in Formulation of Food Products or as Food Ingredients.................................... 31 2.6.2 Use as Adsorbents....................................................................................................... 31 2.6.3 Use as Antioxidants and Antimicrobials .................................................................... 31 2.6.4 Other Uses .................................................................................................................. 32 2.7 Conclusions............................................................................................................................. 32 References........................................................................................................................................ 32 2.1 INtrODUCtION Pomelo is native to Southeast Asia and is also known as the principal ancestor of the grapefruit. Pomelo has a history of consumption and cultivation dating back 4,000 years (Chang and Azrina, 2016) and is grown in Thailand, India, Indonesia, Philippines, Malaysia, China, Japan, and the USA. The pomelo tree is 4.9–15.2 m tall with irregular, low-hanging branches. Depending upon the DOI: 10.1201/9781003164463-2

19

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cultivar, a pomelo fruit is 15–25 cm in diameter with a weight of 1–2 kg. About 30% of the total weight of the fruit consists of the peel, which contains many phytochemicals. There are two types of pomelo fruit: a sour kind with pinkish fesh, more likely to be used for ceremonial purposes, and a sweet kind with white fesh, mostly eaten for its juiciness, sweetness, and delicious taste (Zain et al., 2015). As a result of crossbreeding with other citrus species, numerous pomelo cultivars are cultivated in many countries (Puglisi et al., 2017). The pomelo fruit has two parts: the pulp and the peel, which can be easily detached. The fruit’s pulp (or fesh) is pink or white in colour and is uneven, with large, spindle-shaped sacs of juice. The fesh is consumed fresh or subjected to juice extraction, while the peel is discarded. Pomelo processing industries produce a large amount of waste (Rosnah et al., 2015). The waste includes different parts of pomelo peel, which covers the fesh of the fruit. Pomelo peel has three different parts; favedo (exocarp), albedo (endocarp) and lamella (segment membrane), as shown in Figure 2.1. Pomelo also contains few seeds which are individually relatively large, although some varieties have numerous seeds. Very little research has been conducted on the pomelo seed, so this chapter will solely discuss the pomelo peel. Pomelo-producing countries generally do not have appropriate, cost-effective ways of utilizing the peel waste. Processors eliminate the waste via burning or landfll disposal (Zhu et al., 2017). Landfll and burning of such waste produce greenhouse gases that will negatively impact the environment (Tonini et al., 2018). As a consequence, the demand for pomelo waste valorization into benefcial product is increasing day by day. Many published reports have shown promising outcomes for sustainable and cost-effective pomelo waste utilization. Development of innovative processes and technologies is a promising practice of fruit waste management through production of activated carbon, biodiesel, craft paper, and value-added food

Figure 2.1

different parts of pomelo fruit.

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materials, such as essential oils, pectin, etc. This opportunity of waste utilization through product development maintains environmental stability, creates sustainable socio-economic development, generates employment, improves the total returns to the producer, and much more. In this chapter, we discuss different parts of pomelo peel, their nutritional compositions, chemistry, processing, and possible utilization opportunities along with information on value-added uses through the retrieval of potentially bioactive compounds inherent to pomelo peel waste, to deliver up-to-date insights on potential ways to take beneft of this underutilized organic source. 2.2 NUtrItIONaL aND aNtINUtrItIONaL COMPOSItION OF POMELO PEEL Pomelo peel is an excellent source of important nutrients. Similar to most citrus fruits, the main components of pomelo peel are water, cellulose, hemicellulose, soluble sugars, and lipid components (mainly D-limonene). Integration of pomelo peel with food material can increase its nutritional and phytochemical content; it also improves the favor and acceptability of the food for human consumption (Ani and Abel, 2018). Pomelo peel contains (a) considerable numbers and concentrations of vitamins, minerals, and carbohydrates, (b) low levels of ash, protein, and crude fber, and (c) moderate levels of fat and moisture. Essential human bodily functions, such as metabolism, health maintenance, and growth, require essential organic compounds like vitamins (Gropper & Smith, 2012). The total vitamin concentration of pomelo peel ranges from 1.35 mg/100 g to 279.60 mg/100 g, with 1.36 mg/100g of folate, 4.45 mg/100 g of vitamin E, 11.20 mg/100 g of thiamine, 19.34 mg/100 g of vitamin C, 224.16 mg/100 g of niacin and 279.63 mg/100 g of pyridoxine (Ani and Abel, 2018). Vitamins E and C act as antioxidants and quenching free radicals to provide protection against diseases. Pyridoxine and niacin can be isolated from the peel for industrial uses. Similarly, the presence of thiamine in the diet can improve the overall metabolism of carbohydrate and its interconnectedness with amino acid metabolism via α-keto acids, improving the development of acetylcholine for neural function (WHO/FAO, 2001). Other than vitamins, the macronutrient which is most abundant in pomelo peel is carbohydrate (Zahra et al., 2017). Feumba et al. (2016) studied eight different fruit peels and reported that the macronutrient found at highest concentration in fruit peel was carbohydrate. The approximate percentage of carbohydrate present in pomelo peel is 72 g per 100 g peel extract (Ani and Abel, 2018; Uraku, 2015). Carbohydrates extracted from pomelo peel could serve the purpose of nutrient fortifcation for various body functions. Pomelo fruit peel contains a moderate amount of moisture (13.20%) (Ani and Abel, 2018), which is somewhat similar to the moisture content present in citrus peel (Uraku, 2015). The growth of microorganisms and shelf life is determined by a food’s moisture content (Nasir et al., 2004). Processing the food by bottling or canning and pasteurization can help to eliminate microbial activities and improve the food’s shelf life. The concentration of fat and crude fber in pomelo juice is low, making it a perfect constituent in weight-reducing diets. The concentration of fber and fat present in pomelo peel is approximately 10% and 3%, respectively (Ani and Abel, 2018), comparable to the values in other citrus fruit peel. However, there might be differences in the fber concentration of citrus fruits with different origins and varieties. The sample preparation method also affects the fber concentration (Feumba et al., 2016; Uraku, 2015). The role of minerals in metabolism and nutrition cannot be exaggerated. The composition of minerals in fruits mainly depends on geographical features, topography, cultivar, stage of maturity, and soil type. Pomelo peel and pomelo juice contain high concentrations have calcium. Ani and Abel (2018) studied pomelo peel composition, and reported that 515.7 mg calcium/100 g was present in the peel. Similarly, Okwu and Emenike (2007) studied different citrus varieties and reported that

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the highest concentration mineral in citrus fruits was calcium. Calcium plays a signifcant role in enzyme activation, muscle contraction, blood clotting, and cellular processes. It is also a structural component of teeth and bones (Gropper and Smith, 2012). Other minerals present in pomelo peel are sodium, phosphorus, iron, magnesium, and potassium. The human body’s extracellular fuid contains sodium as the primary cation, which helps maintain body fuid. Similarly, phosphorus helps maintain acid-base balance, cell membrane structure, nucleic acid formation, energy transfer and storage, and bone mineralization (Gropper and Smith, 2012). Iron is necessary for better work performance, energy metabolism, temperature regulation, cognitive development, and for proper functioning of the immune system (Baynes, 2000). Potassium is known for its role in nerve impulse transmission and fuid balance (Ani and Abel, 2018). Magnesium plays a signifcant role in various physiological and biochemical processes (Schrauzer, 2000). The ash content of food material helps to determine the amount and type of minerals present in food. Pomelo peel contains an appreciable concentration of ash, similar to that of Vitis vinifera (4.24%) and Citrus × sinensis fruits (1.59%) (Uraku, 2015). Pomelo peel contains a relatively high concentration of antinutritional compounds compared with pomelo juice. The substances that decrease nutrient consumption, ingestion, and utilization, and which give rise to additional adverse effects are known as antinutrients (Aberoumand, 2012). Phytic acid, tannin, and oxalate are the main antinutritional compounds present in the pomelo peel. Phytic acid is present in the highest quantity among the three antinutrients. It binds with vital minerals, such as zinc, iron, calcium, and magnesium, to make insoluble phytates (Agte et al., 1999). Similarly, tannin binds with amino acids, proteins, and other organic compounds, including alkaloids. Essential trace metals form complexes with oxalate which makes them inaccessible to the digestive system for their biochemical and physiological purposes (Ladeji et al., 2004). However, being an antinutrient is not an inherent property of any composite, as it depends on the ingesting animal’s digestive system and the amount ingested. Additionally, heat treatment of antinutritionals renders them inactive (Iyayi et al., 2008). 2.3 BIOaCtIVE COMPONENtS OF POMELO PEEL Bioactive components of pomelo peel include phenolic acids, favonoids, and carotenoids. These biomolecules are primarily found in the albedo and favedo layers of the peel (Tocmo et al., 2020). 2.3.1 Phenolic acids and tannins Pomelo peel is an excellent source of phenolic compounds. Some common phenolic acids present in pomelo peel linked with antioxidant and anti-infammatory effects are caffeic acid, ferulic acid, and chlorogenic acid (Gülçin, 2006; Liang and Kitts, 2016; Lü et al., 2016). Table 2.1 presents some major phenolic acids in pomelo peel from various cultivars. Wang et al. (2008) reported that the most abundant phenolic acid in pomelo peel was chlorogenic acid compared with other common phenolic acids, viz. caffeic acid, sinapic acid, ferulic acid, ρ -coumaric acid, and chlorogenic acid. In-depth information on specifc phenolic acids from various pomelo peel cultivars is still limited. Most of the researchers only reported information on total phenolic content (11 to 90 mg gallic acid equivalents/g dry weight) (Abd Rahman et al., 2018; Malleshappa et al., 2018; Toh et al., 2013). It has been reported that pomelo peel also contains a fair amount of tannins (230 mg/100 g) (Ani and Abel, 2018). Tannins can bind with proteins and precipitate them; hence, they are considered to be antinutrients (Hagerman et al., 1998). Tannins which are hydrolyzable and condensed are acknowledged for their benefcial effects on health, including antibacterial, antiviral, and antioxidant effects (Koleckar et al., 2008).

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table 2.1 Some Common Phenolic acids Present in Pomelo Peel from Different Cultivars

Phenolic acids sinapic acid Caffeic acid

Chlorogenic acid

ρ-Coumaric acid ferulic acid

gallic acid

1

Cultivar(s) Peiyou, Wendun Peiyou, Wendun, shatianyou, yubei, Liangpingyou 78-8, Humiyou 1, guanxi Miyou, Hongxinyou, dianjiang baiyou, Changshou shatianyou Peiyou, Wendun, Zhenlongyou 3, yubei shatianyou, Liangpingyou 78-8, Humiyou 1, guanxi Miyou, Hongxinyou, baiyou, dianjian, Changshou shatianyou, Wubuyou Wendun, Peiyou Peiyou, Wendun, kuiyou, Zhenlongyou 3, yubei shatianyou, Liangpingyou 78-8, Humiyou 1, guanxi Miyou, Hongxinyou, baiyou, dianjian, Changshou shatianyou, Wubuyou Peiyou, Wendun, kuiyou, Zhenlongyou 3, yubei shatianyou, Liangpingyou 78-8, Humiyou 1, guanxi Miyou, Hongxinyou, baiyou, dianjian, Changshou shatianyou, Wubuyou

Concentration range (µg/g DWor as indicated)1

reference(s)

10 to 29 8.0 to 56

Lü et al., 2016 Lü et al., 2016; Wang et al., 2008

24 to 428

Lü et al., 2016; Wang et al., 2008

142 to 241 5.0 to 88

Lü et al., 2016 Lü et al., 2016; Wang et al., 2008

527 to 1,097

Lü et al., 2016

range represents lowest and highest values across cultivars extracted from the indicated references.

2.3.2 Carotenoids Pomelo peels are rich sources of carotenoids (Shan, 2016). For instance, pomelo cultivars such as ‘Chuzhou Early Red’ and ‘Yuhuan’ contain 11 carotenoids (luteoxanthin, 9-cis-violaxanthin, zeaxanthin, β -cryptoxanthin, lutein, β-carotene, α -carotene, lycopene, zeta-carotene, phytofuene, and phytoene) (Xu et al., 2006). Of these, phytofuene and phytoene represent 13–25% and 30–55% of total carotenoids on a dry weight basis, respectively. Other major carotenoids are zeaxanthin (0.1 to 5% dry weight), lutein (13% dry weight), and β-carotene (0.5–4.5% dry weight of total carotenoids). Similarly, in cultivars ‘Wendun’ and ‘Peiyou’, β-carotene, β-cryptoxanthin, zeaxanthin, and lutein are the major carotenoids (Wang et al., 2008). The red/pink or golden yellow color of the fruit pulp and pomelo peel is due to carotenoids (Xu et al., 2006). Based on the cultivar, the amounts of individual carotenoids vary signifcantly. Various studies have shown that the total carotenoid content of different cultivars reveals an extensive range (16–63 µg/g dry weight) (Abudayeh et al., 2019; Tao et al., 2010; Wang et al., 2008). Thus, more studies are required to offer a more inclusive evaluation of individual carotenoid concentrations, using less expensive and highly effcient extraction methods that compensate for production, distribution, and material changes. 2.3.3 Flavonoids The favedo and albedo layers of pomelo peel contain important bioactive components known as favonoids. Various types of favonoids have been detected in pomelo peel. They are divided into favanols, favones and favone glycosides, favanones, and favanone glycosides based on their chemical structures. Flavanones and favones detected in pomelo peel are of two forms, namely glycosides and aglycones. The favanone aglycones often recognized in pomelo peel are eriodictyol,

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Handbook of fruit Wastes and by-ProduCts

hesperetin, and naringenin (Li et al., 2014; Lü et al., 2016). Similarly, major favone aglycones commonly reported in pomelo peel are diosmetin, luteolin, apigenin, tangeretin, nobiletin, and sinensetin (Li et al., 2014; Lü et al., 2016; Wang et al., 2008; Yu et al., 2015). The favanone glycosides present in pomelo peel are of two types, neohesperidosides, and rutinosides. Neohesperidosides contain a favanone with neohesperidose (rhamnosyl-α-1,2 glucose), while rutinosides contain a disaccharide residue and a favanone. Rutinosides include neoponcirin, hesperidin, narirutin, and eriocitrin, whereas neohesperosides include neoeriocitrin, neohesperidin, and naringin (Li et al., 2014; Ortuño et al., 1995; Yu et al., 2015). Major favone glycosides present in pomelo peel are neodiosmin, rhoifolin, and diosmin (Li et al., 2016; Lü et al., 2016). Commonly the favonols detected in pomelo peel are kaempferol, quercetin, and rutin (Lü et al., 2016), but they are present in much lower concentrations than the other favonoids. 2.4 BIOLOGICaL EFFECtS OF POMELO PEEL EXtraCt Numerous studies have revealed a wide range of bioactivities, including anticancer, hypolipidemic, anti-infammatory, antioxidant, antimicrobial, and hypoglycemic effects, indicating that pomelo peel extracts and their isolated pure compounds have health-promoting and therapeutic potential. Some of them are discussed below. 2.4.1 anticancer Effects Some researchers have shown that pomelo peel extracts have anticancer properties. For instance, in four different cancer cell lines, including adenocarcinoma gastric cell line (AGS) gastric adenocarcinoma cells, HeLa cervix adenocarcinoma cells, U373MG human glioblastoma, and SNU-16 gastric cancer cells, a supercritical CO2 (SCO2) extract from whole pomelo fruits (peel + pulp) was found to have dose-dependent (0–400 µg/mL) antiproliferative effect (Gyawali et al., 2012). The sensitivity of the cell lines to the extracts varied, with SNU-16 cells being the most sensitive (~40 % inhibition) and AGS gastric adenocarcinoma cells being the least sensitive (~20 % inhibition). The antiproliferative effects of the extracts were attributed to their lipid-soluble contents (α-terpineol, hexadecenoic acid, auraptene, caryophyllene oxide, and limonene) and phenolic content (i.e., tangeretin and nobiletin) (Gyawali et al., 2012). An in vivo investigation recently revealed evidence of pomelo peel’s anticancer properties (Yu et al., 2018). The study was focused on polysaccharides generated from pomelo peel. Female Kunming mice were injected subcutaneously with S180 tumor cells as in vivo tumor models. Compared with mice treated with tumor cells, oral administration of polysaccharides inhibited tumor cell development, improved splenic lymphocyte proliferation, boosted natural killer (NK) cell killing activity, and increased CD4 + T cell numbers. This research revealed that pomelo peel’s anticancer properties are linked to components other than phenolic chemicals. 2.4.2 anti-Infammatory Effects An anti-infammatory effect of pomelo extract was demonstrated in a mice model of carrageenan-induced paw edema, a commonly used model of acute infammation (Ibrahim et al., 2018). Oral treatment with methanolic extract at 300 or 500 mg/kg bodyweight at 4 hours after edema induction (1 % carrageenan) inhibited paw edema by 34.47 % or 38.68 %, respectively. These fndings were supported by fndings from another study (Malleshappa et al., 2018), which used the same rat paw edema model. Five hours after induction, intraperitoneal dosages of 250 or 500 mg/kg pomelo peel extracts inhibited carrageenan-induced paw edema by 17 or 48 %, respectively. Qualitative

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examination of pomelo peel extracts revealed the presence of anti-infammatory components, such as phenols and favonoids, which could be the cause of the reported effects. In another study (Kuo et al., 2017), the anti-infammatory effects of pomelo peel-derived pure compounds were measured by inhibiting the release of the lysosomal enzyme elastase by activated neutrophils. Epoxybergamottin, isomeranzin, and 4-hydroxybenzaldehyde were reported to reduce fMLP/cytochalasin B-induced elastase release in human neutrophils with strong (IC50 0.43 to 4.33 M) suppression. Although activated neutrophils are vital in the host’s defense against microbial infection (Teng et al., 2017), long-term or unresolved activation of these immune cells is connected with chronic infammation, which is linked to the pathophysiology of a variety of chronic diseases. As a result of the reported suppression of elastase release, chemicals in pomelo peel may have modulatory effects in chronic infammation. 2.4.3 hypolipidemic Effects Lewis and Segal (2010) identifed hyperlipidemia as a risk factor for atherosclerotic cardiovascular disease (ASCVD) and stroke (Stone et al., 2014). It is described as a cholesterol imbalance in the blood, with unusually high levels of low-density lipoprotein (“bad”) cholesterol (LDL-c, ≥130 mg/dL) and low levels of high-density lipoprotein (“good”) cholesterol (HDL-c,